Annual Dinner – Sat 18 January (Revised, 13/01/20)

Update (13/01/20): A confirmation email will be sent later this week to all members who have booked onto this event.

Another great evening is on the cards for Seacroft Wheelers’ members and partners to celebrate all that happened during 2019.  The annual awards dinner enables members to converge over dinner, catch up with what we’ve been up to and missed out on, and generally have a good time.

Members and guests are encouraged to book places as soon as possible to give us an indicator on numbers, catering, etc.

When: Saturday 18 January 2020, 6-9.30pm

Where: Crowne Plaza Hotel, Wellington Street, Leeds LS1 4DL

Cost: £25 per person (three-course meal, plus coffee/mints)

Guest speaker: Mike Tomlinson, Chief Executive, ‘Run For All’ charity

Mike and ‘Run for All’ raises thousands each year.  Mike’s name became widely known through carrying on the work of his late wife, Jane, after her death from cancer in 2007.  Jane’s relentless fund-raising activities, despite deteriorating health, inspired many to take up running, cycling and walking and Mike now drives on that work.  He himself is also a keen cyclist, with many interesting stories to tell.

A double-room at the hotel is available for £139, inc. breakfast (reference ‘Seacroft Wheelers booking’). Call the Crowne Plaza direct on 0113 261 6808.

Dinner bookings: bank transfer – account number 20500733; sort code 09-01-29  (reference ‘dinner’)

Cheque (to Seacroft Wheelers) and cash is also acceptable – to any committee member or contact Mike Cartwright 

Menu Choices:

Seacroft Wheelers’ Annual Awards Dinner – Sat 18 January 2020 Menu

Yorkshire pea Soup with minted crème fraiche

Maple Glazed ham terrine, piccalilli, ciabatta crisp bed

Salad of smoked trout with red chard and served with a pickled red onion confit


Braised Beef Cheeks served with Mash Potato and seasonal vegetables

Pan Fried Salmon on a bed of boiled new potatoes with a spinach and chard cream reduction

Vegetable wellington with Wensleydale cheese, served with Henderson’s relish marinated vegetables (v)


Rich chocolate and praline truffle with vanilla glaze

Warm tarte tatin with clotted cream ice cream

Individual citrus tart with sweet berry compote

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